A vegetable stock is a good meal to get enough vegetables. Curious how you can make your own vegetable stock? Watch the video below.
Ingredients
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1 stalk celery
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2 leeks
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1 onion
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3 carrots
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2 bay leaves laurel
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4 sprigs of thyme
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1 bunch of parsley
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6 black peppercorns
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3 tbsp olive oil
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1.5 liters of water
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salt and pepper to taste
Preparation
Step 1: clean the fresh vegetables and cut into coarse pieces. The onion can be cut into pieces unpeeled (if you want a lighter stock, remove the skin from the onion).
Step 2: Heat 3 tbsp olive oil in a large stockpot.
Step 3: Add the vegetables and frozen leftovers and cook for about 5 minutes.
Step 4: Tie the bay leaf, thyme and parsley together with kitchen string and add to the vegetables.
Step 5: Add the black peppercorns.
Step 6: add 1.5 liters of water and bring everything to a boil.
Step 7: remove any foam on top with a slotted spoon. Reduce the heat to low and let the stock simmer, covered, for about 1.5 hours.
Step 8: Scoop out the vegetables with a slotted spoon. Pour the rest of the stock through a sieve (place a clean, well-rinsed tea towel in the sieve for a clear stock).
Step 9: Add salt and pepper to taste. You can use the broth right away. You can also store the cooled stock in the fridge for a few days. Or freeze the stock (in portions) to use later.
This is a recipe from PuurGezond.nl